A delicious and comforting soup inspired by the flavors of green chicken enchiladas. Loaded with shredded chicken, beans, corn, and a flavorful green enchilada sauce, this soup is perfect for a cozy meal.
Ingredients: 1 lb cooked chicken, shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 cup diced green bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 can 10 oz green enchilada sauce. 4 cups chicken broth. 1 cup shredded Monterey Jack cheese. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Tortilla strips for garnish. Fresh cilantro for garnish. Lime wedges for serving.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Fry green bell pepper and diced onion until they get soft. After you add the minced garlic, cook for one more minute. Black beans, corn, cumin, and chili powder should all be mixed in. Put in the chicken broth and green enchilada sauce. Warm it up. Add pepper and salt to taste. Let the flavors blend for 15 to 20 minutes. Add the shredded Monterey Jack cheese and mix it in until it melts and is well mixed in. Add tortilla strips, fresh cilantro, and lime wedges on top while the food is still hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
Club Ginger
